Bette Buna - 74112, 74110
  • Hester and Dawid standing beside raised drying beds at Bette Buna in Huila, surrounded by processing structures and vegetation
  • Hester Syoum inspecting unripe coffee cherries on the plant at Bette Buna, surrounded by foliage in natural field conditions
  • Dawit Syoum standing in a coffee plot at Bette Buna with ripe cherries visible on the plants behind him
  • Freshly harvested red coffee cherries collected in a woven basket on the ground at Bette Buna
  • Female coffee producer standing in a coffee nursery at Bette Buna with young plants and drying beds in the background
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Bette Buna - 74112, 74110

Bette Buna - 74112, 74110

Natural · Guji, Ethiopia

£13.60
£13.60
Sale Sold out

This lot comes from Guji Megadu in Ethiopia at ≈1850 metres. It is a classic Ethiopian natural with clean fruit sweetness and a well-defined profile.

The cherries were dried on raised African beds for 20–25 days, then rested for at least eight weeks before milling and final sorting. It is a traditional natural, with drying and resting used to build sweetness, clarity and intensity.

Expect cherry, blueberries and jasmine first, with dark chocolate and vanilla underneath. The cup stays sweet and lifted, with a soft floral edge and a cocoa-like finish.

SELECT SIZE & ROAST

Flavour Profile

The shape of the cup, before the flavour notes.

These six scales describe how this coffee presents in the cup — its structure, not its quality. Each position is descriptive, not a score.

Filter and espresso are profiled separately. The profile reflects how the coffee is intended to be brewed.

Read the full Flavour Profile guide

Perceived sweetness — not sugar. Restrained cups read clean and structured; pronounced cups taste riper and more generous.

Brightness and lift — not sourness. Soft acidity feels gentle and rounded; vibrant acidity has the sparkle of citrus or fresh fruit.

Texture and weight in the mouth — not strength. Tea-like coffees feel light, clean and refined; syrupy coffees feel denser, creamier and more coating.

How strongly the process shapes the taste. Traditional lets the origin speak plainly; expressive adds ferment-led character you can taste in the cup.

How long the flavour stays after the sip. Short finishes end cleanly and reset the palate; long finishes keep evolving after you swallow.

The intensity of the fragrance. Delicate aromatics sit quietly in the cup; strong aromatics reach you before the first sip.

Tasting Notes

Cherry
Cherry
Blueberry
Blueberry
Vanilla
Vanilla
Cocoa
Cocoa

Characteristics

Varieties: 74112, 74110, Wild Guji Megadu

Processing: Natural

Altitude: 2,000–2,200 MSL

Farm: Bette Buna

Farmer: Dawit & Hester Syoum

Region: Guji, Megadu, Ethiopia

Cup Score: 86.25

Recipe

View full details

Bette Buna

Bette Buna is an Ethiopian coffee producer working across Sidama and Guji, known for distinctive high-altitude lots and unusually transparent supply chains.

READ MORE

Product data

How we roast this coffee

Glass roasting process

Cup Profile

Cherry, blueberry and jasmine, with vanilla sweetness, dark chocolate depth and a clean cocoa finish.

Roast Intent

Preserve berry fruit and floral lift while developing sweetness and a rounded cocoa finish.

Sensory Target

Sweet and lifted, with clear berry fruit, soft florals and a composed chocolate finish.

Colour

MediumLightUltra Light
Ground
91.5
Bean
78.7
Expand Full roast data

Target

Roast Time: 07:30
End Temperature (IBT): 174°C

Key Events

Turning Point: 01:02 @ 113.7°C
First Crack: 06:51 @ 169.5°C

Roast Phases

Drying: 03:03 (40.7%)
Yellowing: 03:48 (50.7%)
Development: 00:39 (8.7%)

Batch Size: 500 g

Temperature

Glass roasting process

Cup Profile

Cherry, blueberry and jasmine, with vanilla sweetness, dark chocolate depth and a clean cocoa finish.

Roast Intent

Preserve berry fruit and floral lift while developing sweetness and a rounded cocoa finish.

Sensory Target

Sweet and lifted, with clear berry fruit, soft florals and a composed chocolate finish.

Colour

MediumLightUltra Light
Ground
81
Bean
75.1
Expand Full roast data

Target

Roast Time: 07:50
End Temperature (IBT): 174.4°C

Key Events

Turning Point: 01:02 @ 115.7°C
First Crack: 06:34 @ 170.2°C

Roast Phases

Drying: 03:08 (40%)
Yellowing: 03:26 (43.8%)
Development: 01:16 (16.2%)

Batch Size: 500 g

Temperature